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Cinnamon Roll French Toast Bake

Refrigerated cinnamon rolls are taken to the next level when cut into small pieces, covered in a unique French toast batter and baked to perfection.

Course Breakfast
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes


  • 2 18 oz. cans refrigerated cinnamon rolls
  • 1/2 cup butter {melted}
  • 5 eggs
  • 1/4 cup milk
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp vanilla extract
  • 1/4 cup maple syrup


  1. Preheat oven to 375 degrees.

  2. Break apart cinnamon rolls and cut each roll into 4 pieces {reserve icing packet}.  Place rolls into a large mixing bowl and combine with melted butter.  Pour into a 9x13 baking dish {you can spray with nonstick spray if you want to but the butter should be enough to keep it from sticking}.

  3. In a large bowl combine the eggs, milk, cinnamon, nutmeg, vanilla and maple syrup.  Whisk until the ingredients are well combined and pour over the cinnamon rolls.  

  4. Bake for 20-25 minutes or until the cinnamon rolls have risen and absorbed the egg mixture.  Remove from oven and cool for 8-10 minutes, drizzle with reserved icing and serve immediately.

Recipe Notes

  •  To make this an overnight dish:  Prep the casserole but cover with plastic wrap instead of immediately baking.  Refrigerate overnight.  In the morning, preheat oven to 375 degrees and bake as directed.